Meaghans Lasagna Food

MAMA'S LASAGNA

Steps:

• Preheat oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch baking dish.
• In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.
• In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.
• Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.

MEDITERRANEAN LASAGNA

Steps:

• Preheat oven to 375 degrees F.
• Use a mandolin to thinly slice, about an 1/8th inch thick, the zucchini and eggplant into long strips. Line two half sheet trays with paper towel and lay the strips of vegetables over the lined sheet trays. Evenly sprinkle the salt over the vegetables and then top them with another sheet of paper towel. Continue to layer the vegetables and paper towels in single layers until all the vegetables are covered. Let the vegetables stand while you prep the rest of the ingredients, at least 30 minutes; the vegetables will let off their excess moisture.
• Meanwhile bring a pot of salted water to a boil. Lay the lasagna noodles on a sheet tray in an even layer. Carefully pour the hot, salted water over the noodles. Let the noodles soak for 20 minutes to soften.
• Add 2 tablespoons olive oil to a large sauté pan over medium-high heat. Add the mushrooms and cook about 6-8 minutes or until softened and the excess liquid has evaporated from the pan. Season with salt. Stir in the garlic and cook an additional minute or until fragrant. Next add the spinach to the pan and cook until wilted. Season the mixture again with salt to taste once the spinach has completely wilted and excess liquid has cooked off. Turn the heat off and let the mixture cool.
• To a large bowl combine the ricotta, lemon zest, spinach and mushroom mixture, parsley, basil, dried oregano and red pepper flakes. Season the ricotta mixture with salt to taste.
• In a 9x13 inch baking dish evenly spread 3/4 cup of tomato sauce over the bottom. Top the sauce with 4 lasagna noodles. Evenly spread one third of the ricotta mixture over the noodles. Next, shingle half of the eggplant slices over the ricotta and press down on the eggplant firmly to ensure the layers are even. Spread another 3/4 cup of sauce over the eggplant followed by half of the zucchini. Again, press down on the zucchini to keep the layers even. Spread another third of the ricotta over the zucchini, followed by four more noodles and another 3/4 cup tomato sauce. Shingle the remaining eggplant over the sauce and press firmly down on the eggplant. Spread the remaining ricotta over the top, the last four noodles and another 3/4 cup tomato sauce. Shingle the zucchini over the top of the lasagna and sprinkle the top with shaved parmesan.
• Place the lasagna in the oven and bake for 45 minutes or until the lasagna is bubbling on the sides and the cheese is beginning to brown on top. Remove from the oven and let stand 15 minutes before cutting and serving.
• Nutrition Info Per Serving.
• Calories: 361.
• Total Fat: 15 grams.
• Saturated Fat: 7 grams.
• Total Carbohydrate: 40 grams.
• Sugars: 12 grams.
• Protein: 6 grams.
• Sodium: 886 milligrams.
• Cholesterol: 34 milligrams.
• Fiber: 6 gram.

CLASSIC AND SIMPLE MEAT LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, add the lasagna noodles a few at a time, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Remove the noodles to a plate.
• Place the ground beef into a skillet over medium heat, add the garlic, garlic powder, oregano, salt, and black pepper to the skillet. Cook the meat, chopping it into small chunks as it cooks, until no longer pink, about 10 minutes. Drain excess grease.
• In a bowl, mix the cottage cheese, eggs, and Parmesan cheese until thoroughly combined.
• Place 4 noodles side by side into the bottom of a 9x13-inch baking pan; top with a layer of the tomato-basil sauce, a layer of ground beef mixture, and a layer of the cottage cheese mixture. Repeat layers twice more, ending with a layer of sauce; sprinkle top with the mozzarella cheese. Cover the dish with aluminum foil.
• Bake in the preheated oven until the casserole is bubbling and the cheese has melted, about 30 minutes. Remove foil and bake until cheese has begun to brown, about 10 more minutes. Allow to stand at least 10 minutes before serving.

LASAGNA (CLASSIC MUELLER'S RECIPE)

Steps:

• Spread about 1 cup Prego sauce in bottom of lasagna pan.
• Boil noodles as directed (about 10 minutes). Remove from heat immediately and run cold water into pan so noodles won't overcook.
• While noodles are cooking, brown ground beef in large saucepan. Remove from heat and mix in remaining Prego.
• Set aside 1/2 cup of parmesan and 1/2 cup mozzarella cheese.
• Combine remaining parmesan and mozzarella with eggs, ricotta, and cottage cheese.
• Layer in lasaga pan: 1/3 of noodles, 1/3 meat sauce, and 1/2 cheese mixture. Repeat.
• Top with remaining 1/3 noodles, 1/3 meat sauce, and reserved mozzarella and parmesan.
• Cover with foil and bake at 350 degrees for 25 minutes.
• Remove foil and bake for another 15 minutes.
• Let stand 10 minutes before serving.

MELANZANE LASAGNE

Steps:

• Heat grill to high. Arrange the aubergine slices on a baking sheet, brush with oil and season well. Grill for 2-3 mins each side until golden brown, set aside.
• Heat oil in a saucepan. Fry the garlic for 1 min then pour in the passata. Simmer for 10 mins with the oregano, sugar and vinegar, then season and stir in the basil.
• Assemble the lasagne in a roughly A4-sized baking dish. Spread a few tbsp of the tomato sauce over the base of the dish, followed by a layer of aubergine. Scatter over some Parmesan and mozzarella, then cover with a layer of lasagne. Repeat, finishing with a topping of Parmesan and mozzarella, and sprinkle on the breadcrumbs.
• Allow to cool at this point for freezing, or heat oven to 200C/180C fan/gas 6 and cook the lasagne for 25-30 mins until golden and bubbling.

MUELLER'S CLASSIC LASAGNA

Steps:

• In a large, heavy pan, lightly brown beef and onion in oil. Add tomatoes (put through blender or cut with edge of spoon), tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Meanwhile, cook lasagne noodles as directed on box; drain. In a 13x9-inch baking pan, spread about 1 cup of sauce. Then alternate layers of lasagne noodles, sauce, ricotta, mozzarella, and Parmesan, ending with sauce, mozzarella, and Parmesan.
• Bake at 350°F for 40 to 50 minutes until lightly browned and bubbling. Allow to stand for 15 minutes; cut in squares to serve.
• This recipe is made available as a courtesy by Mueller's Pasta, a trademark of TreeHouse Foods Inc.

MEAGHAN'S LASAGNA

Steps:

• Saute sweet and hot sausage in a large skillet over medium heat; stir with a wooden spoon to break up the pieces until the sausage is well browned, about 8 minutes. Set sausage aside. Add the red and yellow pepper to the sausage fat, and saute until softened, 6 to 7 minutes. Set aside. Add the onions to the remaining fat, adding olive oil if necessary. Reduce heat to medium low, and saute until onions are very soft but not brown, 10 to 15 minutes. Set aside.
• Heat the olive oil in a medium pot over medium heat. Add the garlic and crushed red-pepper flakes, and saute until garlic is translucent. Add the canned tomatoes and tomato paste. Reduce heat to low, and let the mixture simmer until it has thickened and reduced, about 30 minutes. Add the reserved cooked sausage. Season with salt and pepper. Remove from heat, and set aside.
• Heat oven to 375 degrees. Spoon 1/2 cup tomato sauce into the bottom of an 8-by-8-inch oven-safe glass dish. Place a layer of fresh lasagna sheets on top. Spread half the ricotta over pasta; cover with spinach. Cover with second layer of fresh pasta. Sprinkle pasta with half the fresh mozzarella and half the Parmesan. Cover with 1 cup sauce and a third layer of pasta. Spread pasta with remaining ricotta, cover with sauteed onions and peppers. Cover with a final layer of pasta, top with remaining sauce, sprinkle with remaining mozzarella and Parmesan. Place in the oven to bake until sauce is bubbling and top is golden brown, 35 to 45 minutes. Serve.

MEGHAN'S EASY LASAGNA

Steps:

• Brown beef with seasonings, breaking into small pieces, and drain when done Add all but 1/2 cup of the Prego.
• Add ketchup.
• Add brown sugar and other seasonings.
• Let sauce simmer as you begin putting the lasagna together.
• Put remaining Prego on bottom of pan.
• Line pan with lasagna noodles (about 5).
• Evenly coat cottage cheese on noodles.
• Evenly coat cottage cheese with colby/jack cheese.
• Pat down the ingredients in the pan.
• Add half the sauce, spreading evenly.
• Do another layer of noodles and press down again.
• Add remain sauce.
• Sprinkle 1/4 cup parmesan cheese on top.
• Cover with foil.
• Cook for 1 hour on 350.
• Remove foil.
• Add mozzarella cheese and remaining 1/4 cup parmesan.
• Turn oven to broil and keep door open.
• Watch cheese melt and remove from oven when lightly brown and bubbly.
• Enjoy!